Philly Cheesesteak Sandwich
A classic Philadelphia sandwich featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese on a toasted hoagie roll. This iconic street food is the perfect hearty lunch option that combines savory beef with sweet onions and gooey cheese.
Ingredients
- 1 1/2 lbs ribeye steak, thinly sliced or shaved
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 2 yellow onions, thinly sliced
- 1 green bell peppers, thinly sliced
- 8 oz button mushrooms, sliced (optional)
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 8 slices provolone cheese, sliced
- 4 hoagie rolls, split lengthwise
- 2 tbsp unsalted butter, softened
- 1/4 cup mayonnaise, optional
- 1/4 cup hot cherry peppers, sliced, optional
Instructions
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1
Place the ribeye steak in the freezer for about 30 minutes to firm up, which makes it easier to slice thinly.
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2
Remove the 1 1/2 lbs thinly sliced or shaved ribeye steak from the freezer and slice it as thinly as possible against the grain. If your butcher can do this for you, even better.
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3
Season the sliced beef with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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4
Heat 1 tablespoon of 2 tbsp olive oil in a large skillet or griddle over medium-high heat.
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5
Add the sliced 2 thinly sliced yellow onions and cook until they begin to soften, about 3-4 minutes.
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6
Add the sliced 1 thinly sliced green bell peppers and 8 oz sliced (optional) button mushrooms (if using) and continue cooking until the vegetables are softened and beginning to caramelize, about 5-6 minutes more.
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7
Add the minced 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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8
Push the vegetables to one side of the skillet and add the remaining olive oil to the empty side.
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9
Add the sliced beef to the empty side of the skillet and cook, stirring occasionally, until browned, about 2-3 minutes.
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10
Sprinkle the 1 tbsp Worcestershire sauce over the beef and vegetables, then mix everything together.
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11
Divide the beef and vegetable mixture into four portions in the skillet.
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12
Top each portion with 2 slices of 8 slices sliced provolone cheese. Reduce heat to low, cover the skillet with a lid or aluminum foil, and cook just until the cheese melts, about 1-2 minutes.
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13
Meanwhile, spread 2 tbsp softened unsalted butter on the inside of each 4 split lengthwise hoagie rolls and toast them lightly in a separate skillet or under the broiler.
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14
If desired, spread 1/4 cup optional mayonnaise on the inside of the toasted rolls.
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15
Use a spatula to carefully transfer each portion of the beef, vegetable, and cheese mixture onto a roll.
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16
Top with 1/4 cup sliced, optional hot cherry peppers if desired and serve immediately.